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A couple of months ago, I pickled/marinated (Italian-style) some purple Korean eggplants, using this recipe http://www.paultuorto.com/giustogusto/?p=1227

Though I did not cut off the skin, found it added a nice slightly crunch texture to the finished product. It was beautifully purple (yours would be a gorgeous color too) and had a nice bite from the chili and garlic.

WOw, thanks for that link, I'm marinading a couple in Turmeric & salt to pan fry them, but want to try this recipe as well. (Luckily the farm is practically next door and hopefully there will still be some left tomorrow!

WOw, thanks for that link, I'm marinading a couple in Turmeric & salt to pan fry them, but want to try this recipe as well. (Luckily the farm is practically next door and hopefully there will still be some left tomorrow!